Hotels and restaurants - 210 entries found
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Elsler D., Heyer A., Kuhl K., Eeckelaert L., eds.
How to create economic incentives in occupational safety and health: A practical guide
This guide on economic incentives schemes is intended to serve as a practical and user-friendly guide to help incentive providers to create or optimize their own programmes. Incentives schemes should not only reward past results of good OSH management (such as low accident numbers), but should also reward specific prevention efforts that aim to reduce future accidents and ill-health. Therefore the expert group suggested the development of compilations of innovative and evidence-based preventive solutions, starting with the three sectors construction, health care and restaurants/catering.
European Agency for Safety and Health at Work, Gran Vía 33, 48009 Bilbao, Spain, Dec. 2011. 32p. Illus. 12 ref.
How_to_create_economic_incentives_in_OSH_[INTERNET_FREE_ACCESS] [in English]
Matsuzuki H., Ito A., Ayabe M., Haruyama Y., Tomita S., Katamoto S., Muto T.
The effects of work environments on thermal strain on workers in commercial kitchens
The purpose of this cross-sectional study was to examine the effect of working environments in various kinds of commercial kitchens on the thermal strain of kitchen workers. Data collection was performed during busy times in eight commercial kitchens in Japan. Measured environmental variables were air temperature, radiant heat index, wet bulb globe thermometer index (WBGT) in front of the cookers, ambient temperature, and estimated ambient WBGT around the workers. The thermal strain on workers was evaluated by fluid loss, body temperatures, heart rate and amount of physical activity. The work environments were affected by the kitchen spaces, cooling devices, heating methods and heat sources. However even in midsummer, when environmental temperatures were controlled adequately, estimated ambient WBGTs around workers were below the occupational exposure limit. Overall, work environments and thermal strain on workers in commercial kitchen were not severe.
Industrial Health, Sep. 2011, Vol.49, No.5, p.605-613. Illus. 33 ref.
The_effects_of_work_environments_[INTERNET_FREE_ACCESS] [in English]
Verma S.K., Lombardi D.A., Chang W.R., Courtney T.K., Huang Y.H., Brennan M.J., Mittleman M.A., Ware J.H., Perry M.J.
Rushing, distraction, walking on contaminated floors and risk of slipping in limited-service restaurants: A case-crossover study
This nested case-crossover study examined the association between rushing, distraction and walking on a contaminated floor and the rate of slipping, and whether the effects varied according to weekly hours worked, job tenure and use of slip-resistant shoes. At baseline, workers from 30 limited-service restaurants in the United States reported average work hours, average weekly duration of exposure to each transient risk factor and job tenure at the current location. Use of slip-resistant shoes was determined. During the following 12 weeks, participants reported weekly their slip experience and exposures to the three transient exposures at the time of slipping. Among 396 participants providing baseline information, 210 reported one or more slips with a total of 989 slips. Rate of slipping was 2.9 times higher when rushing as compared to working at a normal pace. Rate of slipping was also significantly increased by distraction (relative risk (RR) 1.7) and walking on a contaminated floor (RR 14.6). Use of slip-resistant shoes decreased the effects of rushing and walking on a contaminated floor. Rate ratios for all three transient factors decreased as job tenure increased.
Occupational and Environmental Medicine, Aug. 2011, Vol.68, No.8, p.575-581. Illus. 31 ref.
Rushing_distraction_walking_on_contaminated_floors_[BUY_THIS_ARTICLE] [in English]
Wong T.W., Wong A.H., Lee F.S., Qiu H.
Respiratory health and lung function in Chinese restaurant kitchen workers
The objective of this study was to measure air pollutant concentrations in Chinese restaurant kitchens using different stove types, and to assess their influence on workers' respiratory health. 393 kitchen workers from 53 Chinese restaurants in Hong Kong were surveyed over 16 months: 115 workers from 21 restaurants using only electric stoves and 278 workers from 32 restaurants using only gas stoves. Workers were interviewed about their respiratory symptoms and had their lung function tested. Concentrations of nitric oxide (NO), nitrogen dioxide (NO2), carbon monoxide (CO), carbon dioxide (CO2), methane (CH4), non-methane hydrocarbons (NMHC), total volatile organic compounds (TVOC) and fine particulate matter (PM2.5) were measured using portable monitors and air-bag sampling. Temperature and noise levels were assessed. Median concentrations of NO, NO2 and CO were 7.4, 1.5 and 1.6 times higher in gas-fuelled kitchens than in electric ones and average concentrations of PM2.5 and TVOC were 81% and 78% higher, respectively. Differences were smaller for CH4 and NMHC. Electricity-run kitchens were 4.5°C cooler and 9 dBA less noisy than gas-fuelled ones. Workers using electric cookers had significantly better lung function than their gas-using counterparts and their mean FEV1 and FVC values were 5.4% and 3.8% higher, respectively, after adjustment for confounders. Wheeze, phlegm, cough and sore throat were more prevalent in workers using gas. The adjusted OR for having phlegm regularly was significantly higher. The poorer lung function and higher prevalence of respiratory symptoms among workers in gas-fuelled kitchens compared to those in electricity-powered kitchens may be associated with exposure to higher concentrations of toxic air pollutants generated during gas cooking.
Occupational and Environmental Medicine, Oct. 2011, Vol.68, No.10, p.746-752. Illus. 24 ref.
Kriebel D., Jacobs M.M., Markkanen P., Tickner J.
Lessons learned - Solutions for workplace safety and health
This report presents six case studies that illustrate systemic failures to protect workers, communities and the environment such as: immigrant workers killed and severely burned in house fires caused by the chemicals used to refinish wood floors; health care workers, hotel housekeepers, as well as meat and poultry workers disabled by back injuries and other musculoskeletal strain from long hours of awkward postures and repetitive movements; long and avoidable delays in the scientific and legal proceedings used to set health standards protecting workers from cancer-causing chemicals. The report identifies seven high-priority strategies for making workplaces safer. While improved regulations and enforcement are clearly needed, there are many other opportunities to improve workers' health and safety. A key conclusion is that work-related injury and illnesses could be prevented if chemicals, production processes and technologies were designed with worker health in mind. "Prevention through design" initiatives are now being used to design buildings that eliminate hazards and make jobs, products, and materials inherently safer.
Lowell Center for Sustainable Production, University of Massachusetts Lowell, One University Ave., Kitson 210, Lowell, MA 01854, USA, 2011. iii, 129p. Illus. Bibl. Ref. Price: USD 40.00. Downloadable version free of charge.
Lessons_learned.pdf [in English]
Eeckelaert L., Willems F.
Ergonomics in canteen kitchens
L'ergonomie dans les grandes cuisines [in French]
This article describes the main musculoskeletal hazards faced by workers in enterprise canteen kitchens. It includes several recommendations aimed at avoiding these hazards and limiting injuries caused by physical work overload.
Prevent Focus, Sep. 2010, p.4-10. Illus.
Haukka E., Pehkonen I., Leino-Arjas P., Viikari-Juntura E., Takala E.P., Malmivaara A., Hopsu L., Mutanen P., Ketola R., Virtanen T., Holtari-Leino M., Nykänen J., Stenholm S., Ojajärvi A., Riihimäki H.
Effect of a participatory ergonomics intervention on psychosocial factors at work in a randomised controlled trial
The objective of this study was to assess the effect of a participatory ergonomics intervention on psychosocial factors among kitchen workers. It was conducted in the form of a cluster randomised controlled trial involving 504 workers in 119 municipal kitchens in four cities in Finland, from 2002 to 2005. The kitchens were randomised to 59 intervention and 60 control groups. The intervention lasted 11-14 months and was based on the workers' active participation in work analysis, planning and implementing the ergonomic changes aimed at decreasing the physical and mental workload. Mental stress, mental strenuousness of work, hurry, job satisfaction, job control, skill discretion, co-worker relationships and supervisor support were measured. Data were collected by questionnaire at baseline, at the end of the intervention, and at a 12-month follow-up. At the end of the intervention, the odds ratio (OR) of job dissatisfaction for the intervention group as compared with the control group was 3.0, of mental stress 2.3 and of poor co-worker relationships 2.3. At the 12-month follow-up, the OR of job dissatisfaction was 3.0. Analysis of the independent and joint effects of the intervention and unconnected organisational reforms showed that adverse changes were accentuated among those with exposure to both. No favourable effects on psychosocial factors at work were found. The adverse changes were due to a joint effect of the intervention and unconnected organisational reforms. The findings do not support the usefulness of this kind of intervention in changing unsatisfactory psychosocial working conditions.
Occupational and Environmental Medicine, Mar. 2010, Vol.67, No.3, p.170-177. Illus. 40 ref.
Verma S.K., Chang W.R., Courtney T.K., Lombardi D.A., Huang Y.H., Brennan M.J., Mittleman M.A., Perry M.J.
Workers' experience of slipping in U.S. limited-service restaurants
This study examines the experience of limited-service restaurant workers with slipping, their use of slip-resistant shoes, and their floor-cleaning practices. A total of 475 workers from 36 limited-service restaurants in six States of the United States participated in a 12-week prospective cohort study on slipping in the workplace. At baseline, participants completed a survey that gathered information about their demographics, perceptions of floor slipperiness, use of slip-resistant shoes, floor cleaning practices, and number of slips experienced in the previous four weeks. During the subsequent 12 weeks, participants reported their slip experience weekly. Restaurant managers reported kitchen floor cleaning protocols and shoe policies. The overall rate of slipping during the 12 weeks of the prospective study was 0.44 slips per 40 work hours. The mean of the individual rate of slipping varied among the restaurants from 0.02 to 2.49 slips per 40 work hours, a rate ratio of more than 100 among the restaurants with the highest and the lowest rate of slipping. Such a large variation suggests that some restaurants are better able to control slipping than others. The highest numbers of slips were reported in the sink and fryer areas, which were also identified by restaurant workers as being the most slippery. Liquid and grease were reported as floor contaminants in over 70% of the slips. In restaurants where slip-resistant shoes were provided by the employer, 91% of participants wore them; whereas if they were neither provided nor encouraged, only 53.5% wore them. Use of enzyme-based floor cleaners was widespread (25/36). In these restaurants, however, 62% of the participants who were responsible for cleaning floors reported using hot/warm water, thus violating the manufacturer's cold water floor cleaning protocol. These findings suggest that focused prevention efforts based on practices from restaurants with low rates of slipping could decrease slipping hazards.
Journal of Occupational and Environmental Hygiene, Sep. 2010, Vol.7, p.491-500. Illus. 25 ref.
Minkler M., Lee P.T., Tom A., Chang C., Morales A., Liu S.S., Salvatore A., Baker R., Chen F., Bhatia R., Krause N.
Using community-based participatory research to design and initiate a study on immigrant worker health and safety in San Francisco's Chinatown restaurants
Restaurant workers have among the highest rates of work-related illness and injury in the United States, but little is known about the working conditions and occupational health status of Chinese immigrant restaurant workers. Community-based participatory research was employed to study restaurant working conditions and worker health in San Francisco's Chinatown. A community/academic/health department collaborative was formed and 23 restaurant workers trained on research techniques and worker health and safety. A worker survey instrument and a restaurant observational checklist were collaboratively developed. The checklist was piloted in 71 Chinatown restaurants, and the questionnaire administered to 433 restaurant workers. Findings are discussed.
American Journal of Industrial Medicine, 2010, Vol.53, p.361-371. Illus. 51 ref.
Krause N., Rugulies R., Maslach C.
Effort-rewards imbalance at work and self-rated health of Las Vegas hotel room cleaners
The objective of this study was to investigate the relationship between effort-reward-imbalance (ERI) at work and self-rated health (SF-36) among 941 Las Vegas hotel room cleaners (99% female, 84% immigrant). Data was subjected to logistic regression analyses, adjusting for age, health behaviour, physical workload and other potential confounders. 50% reported ERI and 60% poor or fair general health. Significant associations were found between ERI and all SF-36 health measures. Workers in the upper quartile of the efforts/rewards ratio were 2-5 times more likely to experience poor or fair general health, low physical function, high levels of pain, fatigue, and role limitations due to physical and mental health problems. The cross-sectional design limits causal interpretation of these associations. However, the development of interventions to reduce ERI and to improve general health among room cleaners deserves high priority considering that both high ERI and low self-rated health have predicted chronic diseases and mortality in prospective studies.
American Journal of Industrial Medicine, 2010, Vol.53, p.372-386. Illus. 81 ref.
Premji S., Krause N.
Disparities by ethnicity, language, and immigrant status in occupational health experiences among Las Vegas hotel room cleaners
This study examined disparities in workers' occupational health experiences. A total of 941 unionized Las Vegas hotel room cleaners were surveyed about their experiences with work-related pain and with employers, physicians, and workers' compensation. Data were analyzed for all workers and by ethnicity, language, and immigrant status. Hispanic and English as second language (ESL) workers were more likely than their counterparts to report work-related pain and, along with immigrant workers, to miss work because of this pain. Hispanic, ESL, and immigrant workers were not consistently at a disadvantage with regard to their own responses to work-related pain but were so with respect to reported responses by workers' compensation, physicians, and employers. Implications of these findings are discussed.
American Journal of Industrial Medicine, Oct. 2010, Vol.53, No.10, p.960-975. 88 ref.
Meenan R.T., Vogt T.M., Williams A.E., Stevens V.J., Albright C.L., Nigg C.R.
Economic evaluation of a worksite obesity prevention and intervention trial among hotel workers in Hawaii
The objective of this study was to evaluate a work, weight and wellness (3W) programme, a two-year randomized trial of a weight loss program delivered through Hawaii hotel worksites. Data on medical costs, absenteeism and productivity were obtained from the participating hotels. Findings are discussed. 3W's positive clinical outcomes did not translate into immediate economic benefit for participating hotels, although modest cost savings were observed in the trial's second year.
Journal of Occupational and Environmental Medicine, Jan. 2010, Vol.52, No.1S, p.S8-S13. 24 ref.
Nigg C.R., Albright C., Williams R., Nichols C., Renda G., Stevens V., Vogt T.M.
Are physical activity and nutrition indicators of the checklist of health promotion environments at worksites (CHEW) associated with employee obesity among hotel workers?
Worksites provide opportunities to reach more than 60% of adults in the United States, including populations diverse in race, ethnicity, gender, age, occupation, income, and health status. Employers that provide worksite weight management interventions have the potential to reduce sick leave, health care costs, and workers compensation costs, and increase employee morale and worker efficiency. Hotels specifically, represent a broad cross-section of job categories, and most hotels are staffed and operated similarly around the world. This study tested the relationship between environmental factors in hotels and employees' body mass index (BMI). Subjects included 11,559 employees of 30 hotels in Hawaii. Findings are discussed. Overall, no logical pattern of association was found between workplace environmental factors and hotel employee BMI levels.
Journal of Occupational and Environmental Medicine, Jan. 2010, Vol.52, No.1S, p.S4-S7. 17 ref.
Gore J., Beswick J., Rogers K.
Health and Safety Executive
A literature review of effective management of the risk of violence in licensed and retail premises arising from crime and disorder
This report details a comprehensive literature review covering the management and prevention of work-related violence in retail and licensed premises. This review enabled developing the Good practice toolkit on preventing violence in retail and licensed premises. Crime and disorder, together with the risk of violence to staff and customers, were seen as significant issues in licensed and retail premises. Drawing information from this review, psychologists from the Health and Safety Laboratory developed the toolkit in consultation with other stakeholders.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, 2009, vi, 179p. Illus. Approx. 170 ref.
A_literature_review_of_effective_management_[INTERNET_FREE_ACCESS] [in English]
Sjögren B., Barlow L., Weiner J
Ischemic heart disease among cooks, cold buffet managers, kitchen assistants, and wait staff
The objective of this study was to investigate the occurrence of ischaemic heart disease in a cohort of restaurant workers in Sweden, constituted from the data of the Swedish National Census of 1970. The cohort was followed from 1970 until 1995 and linked to the death registry. An increased risk due to ischaemic heart disease mortality was observed among kitchen workers, possibly related to air pollutants in these work environments.
Scandinavian Journal of Work, Environment and Health, 2009, No.7, Suppl.1, p.24-29. 37 ref.
Ayres J.G., Semple S., MacCalman L., Dempsey S., Hilton S., Hurley J.F., Miller B.G., Naji A., Petticrew M.
Bar workers' health and environmental tobacco smoke (BHETSE): Symptomatic improvement in bar staff following smoke-free legislation in Scotland
The objective of this study was to examine changes in the health of bar workers after smoke-free legislation was introduced in Scotland. Bar workers were followed from before legislation introduction and at two months and one year after the introduction. Participants included 371 bar workers recruited from 72 bars. Of the 191 (51%) workers seen at the one-year follow-up, the percentage reporting respiratory symptoms fell from 69% to 57% and for sensory symptoms from 75% to 64%. As these improvements were seen in both non-smokers and smokers, smoke-free working environments may have potentially important benefits even for workers who smoke.
Occupational and Environmental Medicine, May 2009, Vol.66, No.5, p.339-346. Illus. 22 ref.
Bondy S.J., Zhang B., Kreiger N., Selby P., Benowitz N., Travis H., Florescu A., Greenspan N.R., Ferrence R.
Impact of an indoor smoking ban on bar workers' exposure to secondhand smoke
To evaluate the impact of an indoor smoke-free law in Toronto, Canada, implemented June 2004, this study used a pre-post comparison design to assess secondhand smoke (SHS) exposure among 79 bar workers in Toronto and 49 bar workers in a control community, Windsor (no law change), at four times: pre-ban, and 1, 2, and 9 months post-ban. SHS exposure time and urinary cotinine level were substantially reduced in Toronto bar workers immediately after the ban by 94% (from 7.8 to 0.5 hours) and 68% (from 24.2 to 7.8 ng/mL), respectively. The reduction was sustained throughout follow-up. There was no change among Windsor bar workers. Compliance with the ban was high, and the ban led to a substantial reduction in SHS exposure.
Journal of Occupational and Environmental Medicine, May 2009, Vol.51, No.5, p.612-619. Illus. 33 ref.
Pehkonen I., Takala E.P., Ketola R., Viikari-Juntura E., Leino-Arjas P., Hopsu L., Virtanen T., Haukka E., Holtari-Leino M., Nykyri E., Riihimäki H.
Evaluation of a participatory ergonomic intervention process in kitchen work
This study evaluated a participatory ergonomic intervention process applied in 59 kitchens of schools, nursing homes and care centres in Finland. Workers participated in workshops, and generated and evaluated solutions to optimize musculoskeletal load in their work. An ergonomist initiated and supported the process. By the end of the programme, 402 improvements were implemented.
Applied Ergonomics, Jan. 2009, Vol.40, No.1, p.115-123. Illus. 38 ref.
Gasparri F., Bottazzi M., Capocelatro F., Alhaique D., Chulvi B., Clavel A., Tremel G., Tramontano T.
Occupational diseases - Hundred and ten more "voices" to listen to
Malattie professionali - Centodieci "voce" in piů cui dare ascolto [in Italian]
This issue of the journal is primarily devoted to emerging risks and occupational diseases. Topics addressed: newly-recognized occupational diseases in Italy; presentation of the Euro Worksafe portal for the monitoring occupational cancers; historical review of social protection of occupational diseases; actions undertaken by a Spanish trade union against the lack of protection from chemical hazards; most common hazards and occupational diseases in the hotel sector in Spain.
2087, Casa editrice Edit Coop, Via dei Frentani 4/A, 00185 Rome, Italy, Nov. 2008, Vol. X, No.8, p.1-31 (whole issue). Illus. Bibl.ref.
Pan C.H., Chan C.C., Huang Y.L., Wu K.Y.
Urinary 1-hydroxypyrene and malondialdehyde in male workers in Chinese restaurants
This study assessed the exposure of restaurant workers to polycyclic aromatic hydrocarbons (PAHs) from cooking oil fumes (COFs) in Chinese restaurants. Two hundred and eighty eight male restaurant workers (171 kitchen and 117 service staff) of 19 restaurants in Taiwan participated in this study. Urinary 1-hydroxypyrene (1-OHP) measurements were used to indicate COF exposure, and urinary malondialdehyde (MDA) was adopted as an oxidative stress marker. Data were subjected to multiple regression analyses. Findings show that exposure to PAHs and oxidative stress was significantly higher in kitchen staff than in dining room service staff. Implications of these findings are discussed.
Occupational and Environmental Medicine, Nov. 2008, Vol.65, No.11, p.732-735. 27 ref.
Haukka E., Leino-Arjas P., Viikari-Juntura E., Takala E.P., Malmivaara A., Hopsu L., Mutanen P., Ketola R., Virtanen T., Pehkonen I., Holtari-Leino M., Nykänen J., Stenholm S., Nykyri E., Riihimäki H.
A randomized controlled trial on whether a participatory ergonomics intervention could prevent musculoskeletal disorders
The objective of this study was to examine the efficiency of a participatory ergonomics intervention in preventing musculoskeletal disorders among kitchen workers. It involved 504 workers of 119 kitchens in Finland. Kitchens were randomized to intervention and control groups. The 11 to 14-month intervention guided the workers to identify strenuous work tasks and seek solutions for decreasing physical and mental workload. Altogether 402 ergonomic changes were implemented. Individual data on musculoskeletal pain, fatigue and sick leave were collected by means of questionnaires at baseline, every three months during the intervention and during a follow-up after one year. No systematic differences in any outcome variable were found between the intervention and control groups.
Occupational and Environmental Medicine, Dec. 2008, Vol.65, No.12, p.849-856. Illus. 42 ref.
Casteel C., Peek-Asa C., Greenland S., Chu L.D., Kraus J.F.
A study of the effectiveness of a workplace violence intervention for small retail and service establishments
The objective of this study was to evaluate the effectiveness of a robbery and violence prevention programme in small businesses in Los Angeles. Gas stations, stores, bars, restaurants and motels were enrolled between 1997 and 2000. Intervention businesses totaling 305 were provided training, programme implementation materials and recommendations for a comprehensive security programme. The 96 control businesses received neither training nor programme materials. Rate ratios comparing intervention to control businesses were 0.90 for violent crime and 0.81 for robbery. Results suggest that the workplace violence prevention programmes may reduce violent crime among high-risk businesses.
Journal of Occupational and Environmental Medicine, Dec. 2008, Vol.50, No.12, p.1365-1370. 20 ref.
Brasseur G., Martin S.
Hotel industry - Upheaval on all floors
Hôtellerie - Remue-ménage dans les étages [in French]
There are 210,000 persons employed in the hotel industry in France. This collection of articles addresses the issue of the prevention of occupational hazards in this sector. Contents: standardization trends; measures adopted by a hotel in Paris; linen room work; efforts undertaken by a hotel in Corsica for the well-being of its employees; occupational health awareness programme for young workers of a hotel in the greater Paris area.
Travail et sécurité, Nov. 2008, No.689, p.16-27. Illus. 2 ref.
Health and Safety Executive
Managing work-related violence in licensed and retail premises
Aimed at owners and managers of retail and licensed premises, this booklet contains information and practical advice on how to assess and tackle the risk of violence to staff. The advice is based on interviews with persons who work in pubs, clubs and shops concerning their experience of tackling violence where they work, including measures that have helped combat the problem. Topics addressed: responsibilities of employers; hazard evaluation; reporting and recording of incidents; training of personnel; investigation into the causes of incidents.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, Oct. 2008. 15p.
http://www.hse.gov.uk/pubns/indg423.pdf [in English]
Larsson M., Boëthius G., Axelsson S., Montgomery S.M.
Exposure to environmental tobacco smoke and health effects among hospitality workers in Sweden - before and after the implementation of a smoke-free law
This study attempted to identify changes in exposure to tobacco smoke, as well as symptoms and attitudes among hospitality workers after the introduction of extended smoke-free workplace legislation in Sweden. A total of 91 volunteers working in casinos, bars and restaurants in Sweden participated in the study, among whom 71 out of 91 (14 smokers and 57 nonsmokers) also participated in the follow-up survey 12 months after the introduction of the smoking ban. Data concerning exposures to environmental tobacco smoke, smoking habits, respiratory symptoms and attitudes towards the ban were obtained by means of questionnaires. Participants were also subjected to a spirometry. Findings are discussed. The introduction of the smoke-free legislation was associated with a substantial reduction in respiratory symptoms, as well as reduced exposure to environmental tobacco smoke at work.
Scandinavian Journal of Work, Environment and Health, Aug. 2008, Vol.34, No.4, p.267-277. 45 ref.
Protecting workers in hotels, restaurants and catering
Zakrila na raboteštite v hotelierstvoto, restorant'orstvoto i ketăringa [in Bulgarian]
Skydda arbetstagare i hotell-, restaurang- och cateringsektorn [in Swedish]
Beskyttelse af arbejdstagere i hotel- og restaurationsbranchen [in Danish]
Arbeitnehmerschutz im Gastgewerbe [in German]
Prostasía tōn ergazoménōn ston kládo tōn xenodoheíōn, tōn estiatoríōn kai tēs trofodosías [in Greek]
La protección de los trabajadores del sector de la hostelería, la restauración y el catering [in Spanish]
Töötajate kaitse hotellides, restoranides ja toitlustuses [in Estonian]
Hotelli-, ravintola- ja catering-alan työturvallisuus [in Finnish]
La protection des travailleurs du secteur de l'hôtellerie, de la restauration et des cafés [in French]
A munkavállalók védelme a szállodákban, az éttermekben és a vendéglátásban [in Hungarian]
Protezione dei lavoratori nel settore alberghiero, della ristorazione e del catering [in Italian]
Viešbučių, restoranų ir viešojo maitinimo įstaigų darbuotojų apsauga [in Lithuanian]
Viesnīcu, restorānu un sabiedriskās ēdināšanas nozares darbinieku aizsardzība [in Latvian]
Protezzjoni tal-ħaddiema fil-Lukandi, ir-Ristoranti u l-Kejtering [in Maltese]
Bescherming van werknemers in de horeca [in Dutch]
Ochrona pracowników sektora hotelarskiego i gastronomicznego [in Polish]
Proteger os trabalhadores da hotelaria e restauraçăo [in Portuguese]
Protecţia lucrătorilor din sectorul hoteluri, restaurante şi catering [in Romanian]
Ochrana zamestnancov v hoteloch, reštauráciách a stravovacích službách [in Slovak]
Varnost delavcev v dejavnosti hotelirstva in gostinstva [in Slovenian]
Ochrana pracovníků v hotelových, restauračních a stravovacích službách [in Czech]
The growing hotel, restaurant and catering sector (HORECA) employs more than 7.8 million, mostly young and low skilled people in the European Union. Typically, employees work long, irregular hours doing physically demanding work. This fact sheet summarizes a prevention report on the HORECA sector. The report provides an overview of occupational safety and health, draws an inventory of good practices and comments the main changes that the sector is undergoing from the business and employment standpoints.
European Agency for Safety and Health at Work, http://osha.eu.int, 2008. 2p. Illus. 2 ref.
http://osha.europa.eu/en/publications/factsheets/79/view [in Multilingual]
Jerez Torns D.
Perception of the risk of occupational accidents in the hotel industry
Percepción del riesgo de accidente de trabajo en hostelería [in Spanish]
Hazard evaluations made by safety specialists do not always agree with hazard perceptions of workers. For this reason, a survey was conducted on workers' hazard perceptions in the hotel industry, a sector which is not considered to present high risks of severe or fatal accidents, but within which there exist a wide variety of tasks. Questionnaires were sent to the workers of 76 hotels all over Spain. Findings based on 611 responses are discussed.
Seguridad y Salud en el Trabajo, July 2008, No.48, p.24-36. Illus. 6 ref.
Protecting workers in hotels, restaurants and catering
The growing hotel, restaurant and catering sector (HORECA) employs more than 7.8 million, mostly young and low-skilled, people in the European Union. Typically, employees work long, irregular hours doing physically demanding work. The risks to workers' safety and health are many and varied, resulting from prolonged standing, carrying and lifting, exposure to high noise levels and working in too hot or cold environments. Workers also suffer cuts and burns, trips, slips and falls, and come into contact with dangerous substances. The work can be monotonous, stressful and draining. Nevertheless, employers and employees can work together to improve workplace safety and health. This prevention report on the HORECA sector highlights key risk prevention measures.
European Agency for Safety and Health at Work, Gran Vía 33, 48009 Bilbao, Spain, 2008. 163p. Illus. 71 ref. Price: EUR 20.00. Downloadable version free of charge.
http://osha.europa.eu/en/publications/reports/TE7007132ENC_horeca [in English]
Design of catering kitchens
Conception des cuisines de restauration collective [in French]
The control of occupational hazards cannot be dissociated from quality control, toward which it contributes as well as towards the public image of the enterprise. The prevention of occupational accidents and diseases is all the more efficient, sustainable and profitable if it is integrated as far upstream as possible, namely during the design phase. Aimed at all parties involved in catering, the objective of this booklet is to help integrate occupational safety and health issues during the design or renovation of catering kitchens and to help choose solutions that also satisfy requirements with respect to the sanitary safety of food.
Institut national de recherche et de sécurité, 30 rue Olivier-Noyer, 75680 Paris Cedex 14, France, June 2007. 62p. Illus. 17 ref. Price: EUR 8.20.
http://www.inrs.fr/INRS-PUB/inrs01.nsf/inrs01_catalog_view_view/6BF53CD3A66E2A9CC125732300436B91/$FILE/visu.html?OpenElement [in French]
Ergonomists in the kitchen
Les ergonomes en cuisine [in French]
Topics addressed in this collection of articles on ergonomic improvements in restaurant kitchens: initiatives resulting from a collaborative project involving employers' and workers' organizations in the French region of Aquitaine; practical examples and accounts of ergonomic improvements implemented in four restaurants located within the region.
Travail et sécurité, May 2007, No.673, p.20-30. Illus. 2 ref.
http://www.travail-et-securite.fr/ArchivesTS/ArchivesTS.nsf/(allDocParRef)/TS673page21_1/$File/TS673page21.pdf?OpenElement [in French]
Poy M., Aslanides M., Blanklejder A., Bocchicchio F.
Ministerio de trabajo, empleo y seguridad social
Activities concerning national SMEs in industry and services - A collection of ergonomic recommendations: Simple inexpensive measures
Acciones sobre empresas PyME nacionales de industria y servicios - Repertorio de recomandaciones ergonómicas: medidas sencillas y de bajo costo [in Spanish]
This document presents the finings of an ergonomic evaluation of several SMEs in the manufacturing and services sectors in Argentina. It involved three industrial SMEs, namely a battery manufacturer, a manufacturer of components for trucks and a producer of customized cosmetic products, together with two service sector enterprises, namely a call centre and a fast food restaurant. Findings are discussed and various recommendations are made aimed at minimizing hazards and improving working conditions.
Superintendencia de Riesgos del Trabajo (SRT), Bartolomé Mitre 751, C1036AAM Ciudad Autónoma de Buenos Aires, Argentina, 2007. 113p. Illus. 41 ref.
Bouchet H., Castel S., Chaney C., Mzabi M.I.
Fishmongers through the ages
Poissonniers d'hier et d'aujourd'hui [in French]
The job of fishmonger has much evolved through the centuries, as have the methods used for fishing and transporting fish (including the rapid growth in deep freezing on-board fishing vessels). Today, fishmongers work in small fish shops, in medium and large supermarket chains, on markets, in industrial enterprises, at wholesalers, at caterers or in traditional restaurants. In this occupation, occupational accidents and diseases can have multiple effects on the operations of the enterprise. The main hazards include osteo-articular injuries due to occupational accidents (falls, incorrect manual handling) or repetitive work, skin injuries and diseases (cuts, burns, contact dermatitis, warts) and cardiovascular diseases due to prolonged exposure to cold working environments. An occupational information sheet on the job of fishmonger is included as an insert.
Cahiers de médecine interprofessionnelle, 2nd Quarter 2007, Vol.47, No.2, p.117-127. 8 ref. + Insert 2p.
Health and Safety Executive
Gas safety in catering and hospitality
This information sheet is aimed at catering and hotel businesses and contains guidance on safety during the installation, use and maintenance of gas-fired equipment used for cooking. Contents: responsibilities of landlords, catering business owners and gas appliance installers; United Kingdom regulations and standards applicable to new and existing installations; ventilation; mobile equipment and mobile catering; carbon monoxide alarms; blowtorches. Replaces CIS 03-1855.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, rev.ed., 2007. 12p. 10 ref.
http://www.hse.gov.uk/pubns/cais23.pdf [in English]
Health and Safety Executive
Ventilation of kitchens in catering establishments
This information note provides guidance on ventilation requirements for kitchens. Contents: objectives of an adequate ventilation system; compliance with gas safety regulations; features of an effective kitchen ventilation system; installation of new ventilation systems. Replaces CIS 98-916.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, rev.ed., 2007. 4p. 5 ref.
http://www.hse.gov.uk/pubns/cais10.pdf [in English]
Safe manual handling - Hotel service
This leaflet on safe manual handling in hotel services addresses safe work postures in housekeeping, cleaning, baggage handling, restaurant services and waste disposal.
Occupational Safety and Health Council, 19/F China United Centre, 28 Marble Road, North Point, Hong Kong, 2006. 5p. Illus.
Safe_manual_handling_Hotel_service_[INTERNET_FREE_ACCESS] [in English]
Fernandez A., Ballue C., Coubes S., Marc R.
Hotel valets and housekeeping staff
Femme de chambre et valet dans l'hôtellerie [in French]
This guide describes the current situation of the work of hotel valets and housekeeping staff, with the aim of proposing actions that satisfy both the need for the prevention of safety and health hazards and improved work quality. Topics addressed: characteristics of the job; how to lower the constraints related to the job (work organization, tools, ergonomics, room layout, training).
Institut national de recherche et de sécurité, 30 rue Olivier-Noyer, 75680 Paris Cedex 14, France, Sep. 2006. 12p. Illus. Price: EUR 2.50. Downloadable version free of charge.
http://www.inrs.fr/INRS-PUB/inrs01.nsf/inrs01_catalog_view_view/D3EDF658346CA80DC12572120032268A/$FILE/ed991.pdf [in French]
Hahn E.J., Rayens M.K., York N., Okoli C.T.C., Zhang M., Dignan M., Al-Delaimy W.K.
Effects of a smoke-free law on hair nicotine and respiratory symptoms of restaurant and bar workers
In this study, bar and restaurant workers' exposure to secondhand smoke (SHS) was compared before and three and six months after implementation of a smoke free ordinance in the county of Lexington, Kentucky, United States. Subjects consisted of 105 smoking and nonsmoking workers from randomly-selected establishments. Nicotine was determined in hair, while data on smoking, self-reported exposure to SHS and respiratory symptoms were collected during interviews. Thirty-eight percent were current smokers. When controlling for cigarettes per day, there was a significant decline in hair nicotine after three months, which was maintained after six months. Bar workers showed a significantly larger decline in hair nicotine compared with restaurant workers. Regardless of smoking status, respiratory symptoms declined significantly.
Journal of Occupational and Environmental Medicine, Sep. 2006, Vol.48, No.9, p.906-913. Illus. 57 ref.
Haukka E., Leino-Arjas P., Solovieva S., Ranta R., Viikari-Juntura E., Riihimäki H.
Co-occurrence of musculoskeletal pain among female kitchen workers
The co-occurrence of musculoskeletal pain symptoms in seven body sites and their combinations among women in kitchen work were studied. Data were gathered by questionnaire from 495 female workers working in 122 school and nursing home kitchens of four cities in Finland. The prevalence of musculoskeletal pain in the previous three months was 87%, the most common sites being the neck (71%), low back (50%), and forearms and hands (49%). 73% of the subjects had pain in at least two, 36% in four or more, and 10% in six sites or more. Altogether 53% of the workers reported pain in at least both the axial (defined as a combination of neck and low back) and upper limb areas, and 48% in at least both the axial and lower limb areas.
International Archives of Occupational and Environmental Health, Nov. 2006, Vol.80, No.2, p.141-148. Illus. 39 ref.
Godin J.F., Massicotte P.
Statistical profile of occupational injuries and their severity in food industry workers, 2001-2004
Profil statistique des lésions professionnelles et de leur gravité chez les travailleurs de la restauration, 2001-2004 [in French]
Restaurant services constitute a high-risk area for occupational injuries. They rank first in the number of occupational injuries compensated in Quebec, and their manual workers are more frequently injured than those of other sectors of activity. The aim of this study was to evaluate these occupational injuries and their severity, based on the characteristics of the individuals, their jobs, and the types of injuries that occurred in the food services industry between 2001 and 2004. It is based on compensation data. The report includes accident scenarios, together with a generic description of workers in this sector and a description of typical accident profiles.
Institut de recherche Robert-Sauvé en santé et en sécurité du travail du Québec (IRSST), 505 boul. de Maisonneuve Ouest, Montreal (Quebec) H3A 3C2, Canada, 2006. x, 74p. Illus. 9 ref. Price: CAD 10.07. Downloadable version (PDF format) free of charge.
http://www.irsst.qc.ca/files/documents/PubIRSST/R-482.pdf [in French]
Skogstad M., Kjćrheim K., Fladseth G., Gjřlstad M., Daae H.L., Olsen R., Molander P., Ellingsen D.G.
Cross shift changes in lung function among bar and restaurant workers before and after implementation of a smoking ban
To study the effects of a smoking ban on the pulmonary function of bar and restaurant employees, 93 subjects employed in 13 different establishments in Oslo, Norway were examined at the beginning and end of a workshift, before and after the smoking ban. The mean levels of nicotine and total dust before the ban were 28g/m3 and 275µg/m3, respectively, while the corresponding levels after the ban were 0.6µg/m3 and 77µg/m3. Assessment of lung function included dynamic lung volumes and flows. The cross shift reduction in forced vital capacity (FVC) changed from 81ml before to 52ml after the smoking ban. The reductions in forced expired volume in one second (FEV1) during a workshift before and after the ban were 89ml and 46ml, respectively. The reduction in forced mid-expiratory flow rate (FEF25-75%) changed significantly from 199ml/s to 64ml/s. Among 26 non-smokers and 11 asthmatics, the reduction in FEV1 and FEF25-75% was significantly larger before compared to after the smoking ban. There was an association between the dust concentration and decrease in FEF 25-75% before the ban among non-smokers.
Occupational and Environmental Medicine, July 2006, Vol.63, No.7, p.482-487. Illus. 36 ref.
Hotel work - Accidents from thermal contact, cuts or pricks
Trabajos en hostelería III - Accidentes por contacto térmico, cortes y punzamientos [in Spanish]
Most accidents which occur in kitchens within the hotel industry are due to thermal contact (burns) or to cuts or pricks during the handling of sharp instruments. This article describes the preventive measures to be adopted in kitchens for avoiding or limiting this type of accident, with reference to relevant Spanish legislation.
ERGA Noticias, 2006, No.94, p.4. Illus. 2 ref.
Hauptverband der gewerblichen Berufsgenossenschaften, Fachausschuss "Nahrungs- und Genussmittel" der Berufsgenossenschaftlichen Zentrale für Sicherheit und Gesundheit (BGZ)
Installation and use of beverage dispensing equipment
Errichtung und Betrieb von Getränkeschankanlagen [in German]
This code of practice specifies requirements for the protection of workers installing and using beverage dispensers which operate with or without pressure. Addressed are the design, location, installation, commissioning, use, maintenance and cleaning of beverage dispensers as well as the safe storage and handling of pressure vessels for the supply of nitrogen, CO2 or a N2/CO2 mixture to beverage dispensers that operate with pressure. Safety testing before the equipment is put into operation is also addressed and it is stressed that the tests need to be repeated at least every two years.
Carl Heymanns Verlag KG, Luxemburger Straße 449, 50939 Köln, Germany, Jan. 2006. 41p. Illus. Price: EUR 3.80.
http://vorschriften.portal.bgn.de/files/7681/BGR228_2006-01.pdf [in German]
Chambermaids - Safety and health in hotels
Femmes de chambre - La prévention s'invite dans les hôtels [in French]
This article describes the occupation of hotel chambermaid and examines the efforts undertaken by three Paris hotels to improve the ergonomics and working conditions of these workers. Measures involved the participation of the workers themselves and support from the occupational accident and disease insurance fund for the Ile-de-France region and the French National Occupational Safety and Health Institute (INRS). Improvements include ergonomic layouts of rooms, beds that can be raised by using a pedal, lighter bedding, lighter service carts and vacuum cleaners and the supply of ergonomically-designed cleaning accessories.
Travail et sécurité, Sep. 2006, No.665, p.18-26. Illus.
http://www.travail-et-securite.fr/ArchivesTS/ArchivesTS.nsf/(allDocParRef)/TS665page19_1/$File/TS665page19.pdf?OpenElement [in French]
Occupational safety and health in action: Hotels, cafés, restaurants
La prévention en action: les hôtels, cafés, restaurants [in French]
The purpose of this booklet is to offer guidance for the evaluation and prevention of occupational hazards in the hospitality sector. It is aimed at the managers of the premises as well as at workers and their representatives. It addresses the five steps of the prevention approach: preparation; hazard evaluation; definition of the action plan; implementation of the action plan; evaluation of the approach. Appendices include the main French laws and regulations, together with examples of checklists and forms for hazard evaluation.
Agence Nationale pour l'Amélioration des Conditions de Travail, 4, quai des Etroits, 69321 Lyon Cedex 05, France, Sep. 2006. 36p. Illus. 16 ref.
http://www.anact.fr/pls/portal/docs/1/19054.PDF [in French]
Health and Safety Executive
Preventing back pain and other aches and pains to kitchen and food service staff
Back pain and other aches arising from manual handling injuries are the most common type of occupational ill health in the United Kingdom. In kitchens there are many tasks that, without proper controls, can cause back pain or upper limb injuries that can affect hands, wrists, shoulders and neck. Lifting and carrying heavy items or pushing and pulling can be a major source of back pain, while forceful or repetitive activities and poor posture can be linked to upper limb injuries. This guidance provides information on significant risk areas to look for and offers practical examples of solutions that can be applied at the workplace. It is aimed mainly at employers although it will also be useful to employees and safety representatives. Replaces CIS 01-473.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, Jan. 2006. 6p. 11 ref.
http://www.hse.gov.uk/pubns/cais24.pdf [in English]
Hotels and restaurants - Safety manual
Hotelaria e restauraçăo - Manual de prevençăo [in Portuguese]
This manual provides guidance on the prevention of safety and health hazards in the hotel and restaurant industry. Contents: occupational safety, health and hygiene services; economic benefits of occupational safety and health; occupational accidents in the hospitality industry; occupational health and occupational medicine; occupational diseases; specific hazards in this industry; types of premises and tasks in the hospitality industry, together with the associated hazards and preventive measures; hazard evaluation; relevant legislation. Appendices include an example of a table for carrying out periodical safety checks and a checklist for maintenance of electrical equipment; safety signalling within the premises; ergonomic principles for the manual handling of loads.
Instituto para a Segurança, Higiene e Saúde no Trabalho (ISHST), Rua Barata Salgueiro, 37, 5° 1250-042 Lisboa, Portugal, June 2005. 84p. Illus. 22 ref.
Safety calculator for hospitality small business
This CD-ROM includes a "Safety Calculator" showing the full range of costs of a workplace incident and a video entitled "Small Business Talking Safety" (see also CIS 06-1335). It is aimed specifically at the hospitality sector and includes a number of occupational safety and health publications of particular interest to this field of activity. Topics addressed include back injuries, burns, cuts, slips and falls, and violence.
Worksafe BC (Workers' Compensation Board of British Columbia), Canada (http://www.worksafebc.com), 2005. CD-ROM.
Health and Safety Executive
Safety during emptying and cleaning of fryers
This data sheet describes safety measures for the emptying and cleaning of hot oil fryers. Contents: basic safety procedures; when to empty and clean; automated and semi-automated filtering; manual oil filtering; cleaning procedure; training of employees. Replaces CIS 02-1298.
HSE Books, P.O.Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, rev.ed. 2005. 4p. 5 ref.
http://www.hse.gov.uk/pubns/cais17.pdf [in English]
Delevoye A., Derieux N., Hunzinger E., Mzabi M.I., Roux F., Van Brederode A., Van Rooj B.
Hotel linen maids
Lingčre en hôtellerie [in French]
The main task of hotel linen maids to ensure the proper management of linen, including the reception of clean linen, its storage and its distribution, together with the recovery and sorting of used linen. Contents of this information sheet on the job of hotel linen maid: general characteristics of the job; technical and organizational characteristics; exposures and constraints (work environment, work organization, tasks and equipment); hazard evaluation techniques; health effects and occupational pathology; prevention; medical supervision; regulations; evaluation of work aptitude.
Cahiers de médecine interprofessionnelle, 2005, Vol.45, No.3, 2p. Insert.
Delevoye A., Derieux N., Hunzinger E., Mzabi M.I., Roux F., Van Brederode A., Van Rooj B.
Hotel linen maids
La lingčre en hôtellerie [in French]
This study describes the various types of material flows for linen (delivery and distribution of clean linen, collection and sorting of used linen) observed in four hotels of different classes. The strenuousness of the work of linen maids was evaluated based on the estimated weight of linen carried, work posture and cardiofrequency measurements. Results indicated that this occupation involves a moderate to high physical workload, primarily due to the manual handling of the linen and the loading and unloading of carts.
Cahiers de médecine interprofessionnelle, 2005, Vol.45, No.3, p.305-319. Illus. 13 ref.
Jones T., Strickfaden M., Kumar S.
Physical demands analysis of occupational tasks in neighbourhood pubs
This case study of a neighbourhood pub in British Columbia, Canada, employing a total of 17 people, examines three common pub occupations: bartending, waitressing and cooking. The biomechanical loads of job tasks identified as physically demanding were determined for the three occupations analysed. The potential risk of musculoskeletal injury in these job tasks was assessed using four validated methods (RULA, NIOSH lifting equation, Shoaf pulling model and the 3D Static Strength prediction program). Musculoskeletal injury prevention measures are proposed.
Applied Ergonomics, Sep. 2005, Vol.36, No.5, p.535-545. Illus. 30 ref.
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